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Teriyaki Duck Breast Stir Fry 
Duck Recipe du Jour
Teriyaki graces this winner of the NSAFT Outstanding Meat, Pate or Seafood Coveted Gold...
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Culver Duck in the News
Culver Duck added two more trophies to an already impressive collection.
OUTSTANDING DIET & LIFESTYLE The second smoked duck half flavor to win a Sofiฎ SILVER in the NASFT Fancy Food Show, Culver's Roasted flavor Smoked Duck Half is fully cooked and heats in just 10 minutes. Partially de boned, this wood-roasted, minimally pr... |
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Did You Know?
Duck consumption is on the rise...Up some 28% in the past
five years, the trend continues. Why? Most likely there
are several factors that have come into play. First, the
fat content of duckling has been determined by the USDA
to be 1/2 that of chicken. That in itself might be enough;
but, it's also been proven that duck is not nearly as difficult
to cook as some used to think. In fact, it's downright
easy!
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One boneless skinless duckling breast has 40% less fat than its chicken counterpart.
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ฉ2008 Culver Duck Farm
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After five generations of Duck breeding and growing experience beginning on Long Island in 1858, Culver Duck relocated to the heart of Indiana Amish Country. Here the care of ducklings is usually a family affair on surrounding Amish farms. We're now in our sixth generation; and, our family has become a major supplier of gourmet quality duckling to fine restaurants and specialty stores worldwide.
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